Blueberry Yogurt Muffins
It's been too long since I've shared a yummy recipe with you. I had some extra yogurt leftover so I found this recipe for Blueberry Yogurt Muffins. Also I'll mention that Lenore of Rock Op Co-Op has a dairy delivery from Brookford Farm so you can get some farm fresh yogurt from this co-op. Oh and this week Lenore had some local blueberries for sale as well as eggs so you can utilize many local ingredients into this recipe.
Blueberry Yogurt Muffins
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8-ounce) carton vanilla low-fat yogurt
1 large egg, beaten
1 cup fresh or frozen blueberries, thawed
Cooking spray
1 tablespoon sugar
1. Preheat oven to 400 degrees.
2. Lightly spoon 2 cups flour into dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine orange juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Gently fold in blueberries.
3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly over muffins. Bake muffins at 400 degrees for 18 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately, and place muffins on a wire rack. Yield: 1 dozen
These turned out very yummy and fairly healthy for a muffin. There's 150 calories per muffin, 3 grams of fat and 1 gram of fiber. I got the recipe from The Complete Cooking Light Cookbook which I surprisingly snagged from Paperback Swap. You have to check them out, I've received so many great books from swapping.
Happy baking!
2 cups all-purpose flour1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8-ounce) carton vanilla low-fat yogurt
1 large egg, beaten
1 cup fresh or frozen blueberries, thawed
Cooking spray
1 tablespoon sugar
1. Preheat oven to 400 degrees.
2. Lightly spoon 2 cups flour into dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine orange juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Gently fold in blueberries.
3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly over muffins. Bake muffins at 400 degrees for 18 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately, and place muffins on a wire rack. Yield: 1 dozen
These turned out very yummy and fairly healthy for a muffin. There's 150 calories per muffin, 3 grams of fat and 1 gram of fiber. I got the recipe from The Complete Cooking Light Cookbook which I surprisingly snagged from Paperback Swap. You have to check them out, I've received so many great books from swapping.
Happy baking!
4 comments:
Looks delicious! I might try it soon. I'll keep you posted
;)
MMMMM! Those look delish! I think I want to try to bake tomorrow morning...
These look great - we just ran out of blueberries this morning. I might just need to swing by the store and pick some more up for your recipe!!!
Thanks
This was a good recipe . I like the inclusion of yogurt and the slight orange flavor from the juice. I wish I could say I used local blueberrie, mine cam to Florida from Argentina via New Jersey
Sandi- a transplanted New Englander
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